Malnutrition can manifest in a variety of diseases and health conditions. A specific deficiency of ascorbic acid can lead to a condition known as scurvy. Scurvy is a condition found typically in the elderly or in the infant population. A balanced diet including adequate amounts of fruits and vegetables or supplementation every day can prevent the onset of scurvy.
Ascorbic Acid
Ascorbic acid, or vitamin C, is an antioxidant found in a variety of fruits and vegetables. It is a water-soluble vitamin found in citrus, peppers, tomatoes, broccoli and greens. Processed foods like juices and cereals can have vitamin C added in. Antioxidants are protective against the effects of free radicals. The role of ascorbic acid in the body also includes assisting in the absorption of iron and helping the body to build the collagen present in bones, cartilage, muscle and blood vessels.
Scurvy
Scurvy is a malnutrition condition where the body is lacking ascorbic acid in the diet. Common symptoms include generalized weakness, gum disease, skin hemorrhages and anemia. Scurvy is most common in older adults who have poor diets, but it is rare in the United States. Severe cases of scurvy can lead to death.
History
Historically, scurvy was a condition of sailors and those who did not have access to fruits and vegetables. Scurvy was rampant in the military due to inadequate rationing of foods that contained vitamin C. The "Nutrition Health Review" states that between 1556 and 1857, there were more than 100 scurvy epidemics in Europe. Unfortunately the link between diet and scurvy was not completely made until the early 20th century, but many explorers and military groups had given citrus juice to their crew without knowing why citrus prevented scurvy.
Treatment
Treatment for scurvy consists of consuming a diet rich in vitamin C or by taking vitamin C supplements. The upper limit of vitamin C intake for adults is 2,000 mg per day, and the recommended intake is only 75 to 120 mg per day. The treatment of scurvy in adults usually consists of 100 to 250 mg by mouth four times per day for one week. Some experts recommend 1 to 2 g per day for two days, then 500 mg per day for one week, notes MayoClinic.com. Generally, symptoms of scurvy improve in one to two days. Physicians should direct treatment for scurvy in both adults and in children.
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